Crispy Tofu Curry Noodle
This flavorful crispy tofu curry noodle dish is easy and impressive!!
Servings 8 Servings
Calories 405kcal
Ingredients
- 1 package extra firm tofu drained
- 1 teaspoon yellow curry powder to coat the tofu
Curry Sauce
- 15 ounces coconut cream 1 can
- 7.5 ounces coconut milk 1/2 can
- 3/4 cup curry paste
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 12 ounces chow mien noodles 2 packages
Garnish
- cilantro
Instructions
- Wrap tofu in clean dishtowel and set it on a plate. Place another plate on top and balance the heavy object on it. Let it sit for 30 minutes
- Preheat oven to 400 F
- Cut the tofu in half vertically and then cut the whole things in cubes
- Toss some curry powder with the tofu. Line a jelly roll pan with parchment paper and place the tofu on the pan
- Bake for 20 - 25 minutes
- Set water to boil for the noodles
Curry Sauce
- In a medium Dutch oven, add coconut cream and milk, curry paste, fish sauce, garlic paste and ginger paste. Turn the heat on medium and stir the ingredients together until the coconut cream and milk has melted
- Once the water has started to boil, add the noodles and cook for 5 minutes. Drain noodles in a colander and add to a serving boil
- Pour curry sauce on the noodles as well as the tofu and mix until the noodles are coated with the sauce
- Add a few pieces of cilantro for garnish
- Plate curry noodles and make sure there is plenty of tofu in it
- Spoon residual curry sauce on noodles
- Eat
- Smile
- Enjoy
Notes
If you like lots of sauce on your noodles, just use one package of chow mien noodles. You can also use any type of noodles for this dish, like rice noodles, etc.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 35g | Protein: 9g | Fat: 26g | Saturated Fat: 22g | Sodium: 870mg | Potassium: 249mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3495IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2.8mg